Advertisement

Read next

The most loved nannies in fact and fiction

From the Queen's Crawfie to Becky Sharp of Vanity Fair

ByEliz Akdeniz

Halve and juice the Seville Oranges then slice very thinly. Keep the juice to one side.

Place the slices in a heavy bottomed pan, cover in cold water and bring to the boil. Boil for 5 mins then strain the water off the slices and return to the pan with enough fresh water to cover. Bring to the boil again and then simmer until the slices are tender adding more water if required - usually a couple of hours. After cooking, cover the pan and leave the cooked slices to soak overnight.

Advertisement

Day 2

Sterilise your lids in a pan of boiling water and then let them dry.

Add the sugar, lemon juice. Seville orange juice plus the extra 150ml juice to the cooked slices and their soaking water and place on the heat stirring until the sugar has dissolved. Bring to a rolling boil - do not stir at this point. Boil until setting point is reached - usually 20- 30 mins.

Read next

Meet the digital fixers hired by the rich and (in)famous

Firewall of the vanities...

ByJohn Arlidge

Meanwhile place clean jars on an oven tray and put in the oven at 100C.

Advertisement

Just before the end of cooking, take the pan off the heat and add the Amontillado Sherry and then put back on the heat for a few more minutes. Test the set by placing a spoonful of marmalade on a cold saucer and put in the fridge for a couple of minutes. The marmalade is ready when the surface wrinkles when pushed with your finger.

Pour into your hot jars and seal tightly with the lids. Leave to one side overnight to set completely.

2) Cranfields Seville Orange Marmalade

Great Taste Gold winner 2013 and Taste of the West Gold winner 2015

6lbs/2.7kg Seville oranges 3 large lemons 6 ½ pints/3.75 litres water Granulated sugar (Have at least three packets to hand, the exact quantity will depend on the juice content of the fruit, see recipe)

Read next

Watch the Downton Abbey film trailer now

Wash the fruit to remove all dust and dirt. Seville orange skins are not treated but lemons often are. If you can't get unwaxed lemons, scrub them in hot soapy water and rinse.

Cooking the fruit whole makes the skins easier to cut. Put the whole fruit in a saucepan, lemons on the bottom, cover with the water and bring to the boil. Once boiling, reduce to a simmer and cover.

After about 20 - 30 minutes turn the fruit over so the lemons are at the top and the top fruit submerged. Simmer for a further 20mins. They are done when a knife pierces the orange skin with little resistance.

Take off the heat, keep lid on and allow to go cold, preferably overnight.

Read next

Meet the Crazy Rich Russians living in London now

A new generation of Russian-born, UK raised ‘little tsars’ are adding their unique brand of glitz to British high society

ByFrancesca Carington

Keep all the cooking water. Cut the fruit in half and squeeze. You can use an electric squeezer or scoop out the flesh with a spoon and fork. Add the pulp and juice to the cooking water but discard all pips.

Slice each half-orange skin in half again, then cut width-ways into strips as thick or thin as you like. Add the shredded skin to the reserved juice, cooking water and measure. For each pint of this mixture, you will need one 1lb/454g sugar.

Return the prepared fruit mix to the saucepan and add the sugar. Bring to a rolling boil and boil for 30 minutes only.

Test for a set: with a metal spoon take a small sample of the liquid, dribble a little onto a saucer placing the spoon and the saucer in the fridge for a few mins. One or other of the samples should wrinkle when nudged with your finger . Stir, then let the marmalade stand for 15 minutes before potting for even distribution of peel. A skin may start to form which can be stirred in before potting. If the wrinkle test didn't work and no skin starts to form, re boil for no more than 5 mins.